I usually scan the recipes pages of The Independent, and some time ago I tore out a recipe from Mark Hix for Braised Rabbit with Greengages in Cider. Now greengages are not the easiest of things to find; a few years back I could get quince at this time of year, but I couldn't find it in Waitrose, so I switched to a back-up plan of using pears. After I'd bought the cider, it occured to me that perry might be more appropriate, and kharin got some of that. It may have been sweeter than the original recipe might have intended, but I think it's turned out very well. I do wish I had greater skill at butchering, though - dealing with the rabbit took possibly as much as half an hour in preparation time.